Cheese Lovers thread: list your favorite cheese with links & pics if you have

[RAV TUX]

Just for fun of course:

I'll start my two favorite cheeses that I can think of is:

:KSMountain Gorgonzola

http://img74.imageshack.us/img74/450/b0000d9n4401a1m96nkok0t3i7aa28.th.jpg (http://img74.imageshack.us/my.php?image=b0000d9n4401a1m96nkok0t3i7aa28.jpg)

Product Description
From Italy's Lombardy region comes the most imitated blue cheese in the world. Many cheeses falsely claim to be gorgonzola, but they always leave you singing the blues. Authentic Italian Gorgonzola comes in two varieties; Dolce - meaning sweet, and Mountain - the sharper and firmer version. Intensely delicious, Mountain Gorgonzola is mild yet tangy, creamy and firm with a pale white interior laced with streaks of blue. Enjoy Mountain Gorgonzola as a table cheese or as an ingredient in your favorite salad. Or try it the Italian way - on a plate drizzled with honey.
Made from pasteurized cow's milk.
http://www.amazon.com/gp/product/B0000D9N44/103-5025343-9313464?v=glance&n=3370831

&

:rolleyes:Cahill's Porter

http://img74.imageshack.us/img74/2806/b0000tu8oy01a1m96nkok0t3i7aa28.th.jpg (http://img74.imageshack.us/my.php?image=b0000tu8oy01a1m96nkok0t3i7aa28.jpg)

(an Irish cheddar with Guiness beer)

Product Description
Located in County Limerick and recognized as the originator of fine Irish cheese, Marion Cahill of Cahill's Farm has developed an interesting range of flavored cheddars. Using a base of tangy Irish cheddar, she has experimented with a variety of flavors and has come up with some very popular combinations. We offer three types of Cahill's Farm Cheddar: Elderberry, Porter and Irish Whiskey. These semi-soft cheddars are made from pasteurized cow's milk and vegetable rennet.
http://www.amazon.com/gp/product/B0000TU8OY/103-5025343-9313464?v=glance&n=3370831

[Christmas]

I like the Hochland cheese. (http://www.hochland.ro/ROM/19F9AFE184174EC292B42F69FDC7AA1C.htm) The site is in romanian.

[curuxz]

Mexicana and Red lester (no pics :( )

[BWF89]

My favorite cheese is Swiss Cheese. No pics nessessary since I think everyone has tried it.

[fuscia]

http://jerle.free.fr/blog/images/restaurant-alimentation/vache_qui_rit.jpg

[NoTiG]

Manchego El Trigal : Unpasteurized sheep's milk

[RAV TUX]

My favorite cheese is Swiss Cheese. No pics nessessary since I think everyone has tried it.

what kind of swiss cheese there are many different kinds? I prefer Baby Swiss Cheese.

[Iandefor]

My favorite cheese of all time?

Bleu D'auvergne. I'd try Roquefort, but it's too damn expensive!

[christhemonkey]

Red Lester, wensleydale and, i know its predictable and some one had to say it, but Cheddar!

[Toby]

AMERICAN.

http://www.foodsubs.com/Photos/americancheese.jpg

[monchichi]

sliced american cheese is gross... it doesnt even taste like cheese

i like softer cheeses like havarti and gouda.http://www.arlafoods.de/appl%5CED%5CED021GER%5CED021CFG.NSF/AllGraphics/ABOE5LCJXC/$FILE/Havarti%20230%20.jpg

sometimes pepper jack...http://www.paolicheese.com/images/products/lg/47_lg.jpg

mmm... cheese.

[IYY]

There's one kind of cheese I like, I'm not quite sure what it's called but it's the smelliest of them all. The guys at the store always give me weird looks when I buy it and double, or triple check if it's really what I want.

[Biltong (Dee)]

If you are a South African life is not the same without Simonsberg.
Their Blue Cheese is also "to die for" :-)

[fuscia]

AMERICAN.

http://www.foodsubs.com/Photos/americancheese.jpg

try cool whip wrapped in slices of american cheese. no joke, you'll thank me.

[Biltong (Dee)]

...and an International translation of cool whip is?...

[kkovach]

...and an International translation of cool whip is?...

http://en.wikipedia.org/wiki/Cool_Whip

- Kevin

[fuscia]

...and an International translation of cool whip is?...

i'm not sure there is one. it's better used as a substance for strippers to wrestle in than it is as a food.

http://www.foodsubs.com/Photos/coolwhip.jpg

[Biltong (Dee)]

http://en.wikipedia.org/wiki/Cool_Whip

- Kevin

Thanks Kevin & Fuscia.

So you only live once and it does sound kinda interesting.
But I have to do this right...

American cheese is out (unless someone emails me a ticket :-)) so I'll just use good ol' cheddar. Is this okay?

[Mathias-K]

Feta.. The ultimate salad cheese..

http://en.wikipedia.org/wiki/Feta

[FISHERMAN]

Gouda
http://www.theworldwidegourmet.com/cheeses/holland/gouda.jpg

[kkovach]

American cheese is out (unless someone emails me a ticket :-)) so I'll just use good ol' cheddar. Is this okay?

This may or may not be okay. As someone else in this thread explained, some people think that single sliced American cheese in this form, which I have to imagine is amazingly processed, does not necessarily taste like cheese to everyone. :-) I definitely would not compare it favorably to cheddar cheese. I'll have to defer to fuscia as to the validity of substituting cheddar. :-)

I've not tried it. Sounds kinda disgusting.

- Kevin

[Gtaylor]

Clemson Blue Cheese! (http://www.clemson.edu/foodscience/bluecheese.htm)
http://www.clemson.edu/foodscience/Images/bluecheese.jpg

[Rinzwind]

Gouda
http://www.theworldwidegourmet.com/cheeses/holland/gouda.jpg
Hell yes.

Goudse Kaas (Kaas = Cheese in Holland :) ) for the win :KS :KS :KS :KS :KS

[Tim Thumb]

http://jerle.free.fr/blog/images/restaurant-alimentation/vache_qui_rit.jpg

Just known as "Laughing Cow" in the UK. Delicious. Favourite though has to be Camembert - the older and smellier the better.

[halfvolle melk]

The kind that has olives and sun-dried tomatoes and such in it.

[Horizon]

I hate cheese. After one bite I'd come close to throwing up. Bleh.

Although I don't mind cheese when it's on pizza...then any chesse is good :D

[fuscia]

American cheese is out (unless someone emails me a ticket :-)) so I'll just use good ol' cheddar. Is this okay?

cheddar's iffy. i once had cheddar dipped in honey and it is easily the worst thing i've ever had (and this was after four bong hits, too). swiss or provolone might work.

[Biltong (Dee)]

cheddar's iffy. i once had cheddar dipped in honey and it is easily the worst thing i've ever had (and this was after four bong hits, too). swiss or provolone might work.

Hmm...I think I may have just the cheese.

Tusser Cheese is manufactured using pasteurised, standardised cow's milk according to prescribed work instructions. It is a lightly straw-coloured (uncoloured), semi-hard yet softer bodied, more pliable cheese than Cheddar. Delicate, slightly Cheddary taste and creamy effect in the mouth when enjoyed.

It's a very mild South African cheese and may work. I'll let you know.

BTW - Cheddar & Honey? Yuck!! What were you THINKING??

[fuscia]

Hmm...I think I may have just the cheese.

Tusser Cheese is manufactured using pasteurised, standardised cow's milk according to prescribed work instructions. It is a lightly straw-coloured (uncoloured), semi-hard yet softer bodied, more pliable cheese than Cheddar. Delicate, slightly Cheddary taste and creamy effect in the mouth when enjoyed.

It's a very mild South African cheese and may work. I'll let you know.

sounds like a good candidate.


BTW - Cheddar & Honey? Yuck!! What were you THINKING??

it was my idiot friend's idea. we were both wasted.

[bluenova]

Wensleydale and Cranberry

http://www.americangourmetfoods.com/graphics/08-2701CWEN237.jpg

[cstudent]

Sharp cheddar is my favorite, but I try to avoid it these days as much as I can. I use to eat it so much I might as well have injected it right into my veins.



.

[RAV TUX]

Tavor by Barkanit

http://img288.imageshack.us/img288/4489/b0000d9n9g01a1m96nkok0t3i7ss50.th.jpg (http://img288.imageshack.us/my.php?image=b0000d9n9g01a1m96nkok0t3i7ss50.jpg)

Product Description
Tavor by Barkanit is a Kosher cheese made from a blend of sheep and goat's milk. Its rind is sprayed with Penicillium Kandidium which penetrates inwards during the maturation process. The natural sweetness of the sheep's milk is expressed in the flavor and milky earthiness of Tavor. Its full, buttery texture makes it a truly splendid Israeli cheese, with a distinct, tangy flavor. Certified Kosher. Certified by the O U. Chalav Israel.

http://www.amazon.com/gp/product/B0000D9N9G/qid=1149283424/sr=8-2/ref=sr_1_2/103-5025343-9313464?%5Fencoding=UTF8&v=glance&n=3370831



Tiltan by Barkanit

http://img288.imageshack.us/img288/1628/b0006tliew01a1m96nkok0t3i7ss50.th.jpg (http://img288.imageshack.us/my.php?image=b0006tliew01a1m96nkok0t3i7ss50.jpg)

Product Features
Handmade
Has a smooth texture and a wonderfully tangy flavor
A French-style chevre
Traditionally made with lots of personal care
Imported from IsraelProduct Description
The Barkanit Family Dairy is located in the northermost part of Israel, next to Mount Tabor. There, the family's goats and sheep range free on open pastures where they enjoy a mild climate all year long. Tiltan is a traditional, handmade cheese that requires a lot of personal care. A French-style chevre, this log-shaped cheese has a smooth texture and a wonderfully tangy flavor. Enjoy it as you would any other chevre, served with crusty French bread and perhaps a glass of Chardonnay!

http://www.amazon.com/gp/product/B0006TLIEW/qid=1149283424/sr=8-7/ref=sr_1_7/103-5025343-9313464?%5Fencoding=UTF8&v=glance&n=3370831

:p


* I originally found these cheeses at Whole Foods last year, and they are by far the finest cheese I have ever had, little known fact that Israel is famous for the best and extremely fine cheese in the middle east.





.

[dvarsam]

Hello All!

Look at the following pic:

http://i69.photobucket.com/albums/i58/dvarsam/fetamax.jpg

Conclusion:
Nothing compares to the Greek FETA cheese!

[Christmas]

Yes this Feta cheese is very good, I forgot to mention I like this too in the first place ;)

[RAV TUX]

Another Favorite of mine is Cabot HOT Habanero Cheddar from Vermont.

http://img325.imageshack.us/img325/7742/cabot7hp.jpg (http://imageshack.us)

[briancurtin]

I hate cheese. After one bite I'd come close to throwing up. Bleh.

Although I don't mind cheese when it's on pizza...then any chesse is good :D
same here. when i was like 4 years old i had some cheese and threw up, so ever since they i very rarely give it a chance.

my stipulations for eating cheese are that it is hot and melted, but still, many hot melted cheese containing items are out for me. no cheeseburgers, but plenty of pizza. no grilled cheese, but plenty of cheese steaks. im very wierd with my cheeses

[RAV TUX]

same here. when i was like 4 years old i had some cheese and threw up, so ever since they i very rarely give it a chance.

my stipulations for eating cheese are that it is hot and melted, but still, many hot melted cheese containing items are out for me. no cheeseburgers, but plenty of pizza. no grilled cheese, but plenty of cheese steaks. im very wierd with my cheeses
A nice Mountain Gorgonzola would be good for you to try on a French Baguette.

[benplaut]

sliced american cheese is gross... it doesnt even taste like cheese

i like softer cheeses like havarti and gouda.http://www.arlafoods.de/appl%5CED%5CED021GER%5CED021CFG.NSF/AllGraphics/ABOE5LCJXC/$FILE/Havarti%20230%20.jpg

sometimes pepper jack...http://www.paolicheese.com/images/products/lg/47_lg.jpg

mmm... cheese.

YOU DA MAN!!!!

[oyvindaa]

http://www.muninn.net/pics/food/food-Images/6.jpg

"That cheese you like is going to come back in style"

[drfalkor]

http://www.muninn.net/pics/food/food-Images/6.jpg

"That cheese you like is going to come back in style"

Brunost( in english: Browncheese ) taste crap,.. but that chees to the right is good :KS

EDIT: Eyh, My name is Øyvind too ! :D

[oyvindaa]

Brunost( in english: Browncheese ) taste crap,.. but that chees to the right is good :KS

EDIT: Eyh, My name is Øyvind too ! :D

Hi Øyvind, nice to meet you :cool:

[richbarna]

Galician Tit ;) Mmmm !
Translates as Teta Gallega from Galicia in Spain.
http://images.ciao.com/ies/images/products/normal/266/product-352266.jpg

[Alpha_toxic]

Hello All!

Look at the following pic:

http://i69.photobucket.com/albums/i58/dvarsam/fetamax.jpg

Conclusion:
Nothing compares to the Greek FETA cheese!
I can confirm that! Here (in Bulgaria) we call it "white brined cheese" or just "sirene" ("cheese") and it is a bit different from the greek feta, but they are very close. AFAIK the feta-like types of cheese are the only ones that you can eat in LARGE amounts without having any problems. They are actually very good for the health, with a lot of calcium and especialy good for children. And the strange thing is that it tastes perfectly with practicaly everything: from fresh vegetable salads, to honey (!) melons (!) and other things you would never think of eating with cheese!!!

http://www.josi-ltd.com/img/produkti/xxl_sirene.gif

http://man.onmoon.org/uploaded_images/sirene_big-784607.jpg
^^ FETA (first row, 2-nd and 3-rd bank) and bulgarian brined cheesе (2-nd row, in the middle) in a shop in Austria

[tribaal]

Being Swiss I ought to take part in this thread and advertize for our local production a little bit :)

Here's the original, the great, the only, the unique: Gruyère!

http://www.estvideo.com/dew/images/2004_09_20_gruyere.jpg

Enjoy :)

- trib'

[RAV TUX]

Port-Salut cheese is another old favorite of mine:




http://img72.imageshack.us/img72/446/800pxcheese04bg0429068qb.th.jpg (http://img72.imageshack.us/my.php?image=800pxcheese04bg0429068qb.jpg)


From Wikipedia, the free encyclopedia

Port Salut cheese.

Production Area: Brittany (http://en.wikipedia.org/wiki/Brittany), France (http://en.wikipedia.org/wiki/France)
Milk: Cow (http://en.wikipedia.org/wiki/Cow) milk
Pasteurized (http://en.wikipedia.org/wiki/Pasteurization): Yes
Texture: Soft

S.A.F.R Port Salut is a semi-soft pasteurized (http://en.wikipedia.org/wiki/Pasteurization) cow's milk cheese (http://en.wikipedia.org/wiki/Cheese) from Brittany (http://en.wikipedia.org/wiki/Brittany) with a distinctive orange crust and a mild flavor. The cheese is produced in disks approximately 23 cm (9 inches) in diameter, weighing approximately 2 kg (5 lb).
Though Port Salut (http://en.wikipedia.org/wiki/Port_Salut) has a mild flavour, it sometimes has a strong smell because it is a mature cheese. The smell increases the longer it stays — this however does not affect its flavour. It can be refrigerated and is best eaten within two weeks of opening.
The cheese was originally invented by Trappist (http://en.wikipedia.org/wiki/Trappist) monks during the 19th century at the abbey of Notre Dame du Port du Salut (http://en.wikipedia.org/w/index.php?title=Notre_Dame_du_Port_du_Salut&action=edit) in Entrammes (http://en.wikipedia.org/w/index.php?title=Entrammes&action=edit). The monks, many of whom had left France to escape persecution during the French revolution (http://en.wikipedia.org/wiki/French_revolution) of 1789 (http://en.wikipedia.org/wiki/1789), learned cheese-making skills as a means of survival and brought those skills back with them upon their return in 1815 (http://en.wikipedia.org/wiki/1815). The name of their society, "Société Anonyme des Fermiers Réunis" (S.A. (http://en.wikipedia.org/wiki/S.A._%28corporation%29)F.R.) later became their registered trademark, and is still printed on wheels of Port Salut cheese distributed today.
In 1873 (http://en.wikipedia.org/wiki/1873), the head of the abbey came to an agreement with a Parisian cheese-seller granting exclusive rights of distribution, and the cheese soon became popular. The abbey sought trade protection, and eventually (in 1959 (http://en.wikipedia.org/wiki/1959)), sold the rights to a major creamery. The cheese is now produced in a factory; the characteristic smooth crust the result of a plastic-coated wrapper.
Handmade Port Salut cheese (http://en.wikipedia.org/wiki/Port_Salut_cheese) or "Entrammes" cheese is still produced by various monasteries throughout the French countryside, and differs subtly from its commercial cousin.
See also: List of French cheeses (http://en.wikipedia.org/wiki/List_of_French_cheeses), List of cheeses (http://en.wikipedia.org/wiki/List_of_cheeses)

[kostkon]

AFAIK the feta-like types of cheese are the only ones that you can eat in LARGE amounts without having any problems. They are actually very good for the health, with a lot of calcium and especialy good for children. And the strange thing is that it tastes perfectly with practicaly everything: from fresh vegetable salads, to honey (!) melons (!) and other things you would never think of eating with cheese!!!

Feta, the best cheese. And yeah it is very healthy, and even more healthy when used as an ingredient for a greek salad.

http://en.wikipedia.org/wiki/Greek_salad

:)

[Biltong (Dee)]

Has everyone forgotten the good old chunky cottage cheese?
Add a tin of flaked tuna, throw in an egg yolk, mix and and melt in microwave.
Yum!!!!!!!!

[RAV TUX]

Cabot Hunters Cheddar

http://img85.imageshack.us/img85/3545/uscabhunt2vu.th.jpg (http://img85.imageshack.us/my.php?image=uscabhunt2vu.jpg)

Hunter's Vermont Cheddar Cheese is Seriously Sharp. It's not smooth enough and way to sharp. And it never taste the same from one batch to the next. It's the cheese Cabot used to sell to hunters and truckers...On their way out of town. It's a cult thing. Available in 8-ounce and 1-pound bars as well as 10-and 40-pound prints.

[Christmas]

There is this romanian specific cheese, very common in Romania, called "Telemea".

Telemea is the generic name for white cheeses like cottage cheese or feta which originates from Romania. It is also the name of a very specific cheese common in the Balkans. Telemea is a soft, white cheese with a creamy texture and a tangy aftertaste. It is used as a table cheese for snacks and in salads. Cumin seeds are occasionally added for a spicy, nutty flavor.
I couldn't find a picture, anyway it looks like the feta cheese.

[RAV TUX]

There is this romanian specific cheese, very common in Romania, called "Telemea".

I couldn't find a picture, anyway it looks like the feta cheese.
Is this it?
http://img133.imageshack.us/img133/1392/telemea5lb.jpg (http://imageshack.us)

[Christmas]

Yep, I guess that is it.

[woedend]

http://www.indojin.com/shop-online/catalog/images/kraft-parmesan.gif

the only cheese you'll catch me eating by itself.

[RAV TUX]

It's awesome to see this thread with such responses.

I love cheese.

[fuscia]

http://www.indojin.com/shop-online/catalog/images/kraft-parmesan.gif

the only cheese you'll catch me eating by itself.

do yourself a favor and get yourself some high dollar parmesan and cut yourself some paper thin slices. you will begging to kiss my asterisks afterwards.

[RAV TUX]

It's awesome to see this thread with such responses.

I love cheese.I have given up all cheese and all dairy products.

[Iandefor]

I have given up all cheese and all dairy products.What spurred that? Gone vegan?

[RAV TUX]

What spurred that? Gone vegan?

a series of things...

1. High Cholesterol
2. High triglycerides
3. lactose intolerant
4. flexitarian diet has progressed more to a ovo-vegetarian diet (especially with the availability of Quorn (http://en.wikipedia.org/wiki/Quorn) and Rice Dream enriched beverage)

[STREETURCHINE]

well i have to say if i can buy it at the suppermarket i will eat it,i love all cheese,
my favorite i suppose would be

gorgonzola
blue vein
castello white
castello blue

i love the moldy oldies...

[xyz]

sorry double post...

[xyz]

My favorite cheese is Swiss Cheese. No pics nessessary since I think everyone has tried it.
I've shared my life between the US and Switzerland and I can tell you that what is called "Swiss Cheese" is 'Swiss' only by name, like a TM...unless you go to a specialized store and there, you won't find any real Swiss cheese called Swiss cheese.

One of my favorites is "raclette" esp. melted next to blazing wood logs.
I can't stand raw cheese! Don't know why!
RACLETTE SUISSE (http://www.raclette-suisse.ch/content/template_u1_1.html?l=en&m=1)

[mips]

I like MOST cheeses. I draw the line though at very mature cheeses that are very smelly and somehow taste off or even like amonia to me. Nothing wrong with a nice gorgonzola that is not to matured though, I prefer it on the fresher side. Besides that anything goes.

[Cloudy]

My absolute favourite is Colby Jack.

http://shop.msu.edu/photos/DAIRY-6-2T.jpg

[mediax]

So many cheeses, so little time . . .

Blue Stilton
Lancashire

. . . and a blue-veined red cheese that I've seen sold under several different names, depending on which part of the country I'm shopping in!

[rhyswynne]

Brie. I can't stand anything else!

[nero_86]

In Italy we have many tipe of cheese but one that i love is the parmigiano...

[Cloudy]

In Italy we have many tipe of cheese but one that i love is the parmigiano...

What does it taste like?

[xyz]

What does it taste like?
...just TOOO GOOOOD!
:cheese:

[nero_86]

I know that in USA there is a similar cheese. I don't know if taste is similar but the name is Parmisan. You heard about it?

[Cloudy]

I know that in USA there is a similar cheese. I don't know if taste is similar but the name is Parmisan. You heard about it?

OH.
I know what you're talking about now. I have parmesan/parmisan on my spaghetti all the time. :D

[mips]

parmigiano is the same as parmesan in English. So in effect he is referring to parmesan cheese.

A few Italian Restaurants here use the original Italian spelling/words on their menus and I recognise parmigiano as parmesan. Where our restaurants get their parmesan from is unknown but finely grated or slice it is very nice and must be had with pizza, pasta etc

The other day i added lots of Gorgonzola to my spaghetti ala bolognese and boy did it enhace the flavour of the food. yummy, I'm getting hungry.

[xpod]

It`s got to be Scottish cheddar eh.:)
Not the easiest thing to find in London i can tell you.

Of course a spag bol would`nt be the same without the parmesan cheese but thats about as smelly as i can take the stuff.
Those varieties that have all kinds of cultures growing there before your very eyes just aint my cup o tea.

Some of those cheeses smell like my socks after a hard days graft and people actually EAT that stuff:shock:

[nero_86]

I love Gorgonzola in pasta and pizza!!! ;)

[Cloudy]

parmigiano is the same as parmesan in English. So in effect he is referring to parmesan cheese.

A few Italian Restaurants here use the original Italian spelling/words on their menus and I recognise parmigiano as parmesan. Where our restaurants get their parmesan from is unknown but finely grated or slice it is very nice and must be had with pizza, pasta etc

The other day i added lots of Gorgonzola to my spaghetti ala bolognese and boy did it enhace the flavour of the food. yummy, I'm getting hungry.

Me too. I want spaghetti now. :(

[xyz]

Me too. I want spaghetti now. :(
Here you go...:wink:
Bon apétit!

[mips]

Of course a spag bol would`nt be the same without the parmesan cheese but thats about as smelly as i can take the stuff.
Those varieties that have all kinds of cultures growing there before your very eyes just aint my cup o tea.

Some of those cheeses smell like my socks after a hard days graft and people actually EAT that stuff:shock:

You get use to it and you change with age. A few years ago I would have never touched those cheeses with cultures in them or the smelly ones. Now I like them.

I have actually come to the conclusion that there are very few things I don't eat...

I just had smoked chicken & feta cheese on fresh bread :)

[beesthorpe]

Stilton... "the King of cheeses, and the full-flavoured Colston Bassett Stilton is the creamiest to be found" and of course Stinking Bishop the rind of which is washed in perry made from the Stinking Bishop variety of pear. "This washing encourages a pungent and spirited aroma" Yes indeed!

[tacm]

This is the cheesiest thread I have ever seen....:lolflag:

[RAV TUX]

I like MOST cheeses. I draw the line though at very mature cheeses that are very smelly and somehow taste off or even like amonia to me. Nothing wrong with a nice gorgonzola that is not to matured though, I prefer it on the fresher side. Besides that anything goes.


I love Gorgonzola in pasta and pizza!!! ;)

When I used to eat cheese, Mountain Gorgonzola was one of my favorites.

[yabbadabbadont]

A well matured Big-Eye Swiss. Goes great with a Pastrami on Rye.

(Ugh. Now I have to clean the drool off my keyboard.)

[mips]

When I used to eat cheese, Mountain Gorgonzola was one of my favorites.

The best one I ever had was a local one made from goats milk. Better than the cow milk ones i had before.

[thegreenman]

How can you pick a favorite? It's like picking a favorite beer or wine, impossible.

Cheddar
Parmesan
Stilton
Havarti
Emmentaler
Monterey Jack
Brie
Mozzarella
Velveeta :)

-all have their unique personalities, you don't make a grilled cheese sandwich with Stilton, and you don't put Velveeta out for h'orderves.

[-grubby]

I'll stay over here with my favorite in the following order:
1:sharp chedder
2:mozzarella
3:Velveeta(or however you spell it)

I've not tried any others except american cheese which I find disgusting

[XVII]

AMERICAN.

http://www.foodsubs.com/Photos/americancheese.jpg

+1

[Kingsley]

+1 to American lol.

[Linuxratty]

Tavor by Barkanit

http://img288.imageshack.us/img288/4489/b0000d9n9g01a1m96nkok0t3i7ss50.th.jpg (http://img288.imageshack.us/my.php?image=b0000d9n9g01a1m96nkok0t3i7ss50.jpg)

Product Description
Tavor by Barkanit is a Kosher cheese made from a blend of sheep and goat's milk.
.

Oh yeah baby!
Goat cheese...Any goat cheese will do.
http://www.capriolegoatcheese.com/
http://upload.wikimedia.org/wikipedia/en/thumb/8/88/Cheese_55_bg_061806.jpg/180px-Cheese_55_bg_061806.jpg

[Irihapeti]

My favourite was a cracked pepper goat cheese made by a small organic dairy farm in southern Hawke's Bay. I say "was" because they closed it recently (couldn't get a buyer for it):-(

[RAV TUX]

I found another really great goat cheese:




http://ubuntuforums.org/attachment.php?attachmentid=52123&d=1196651614
Humboldt Fog®

Our signature offering, Humboldt Fog® is an elegant, soft, surface ripened cheese. The texture is creamy and luscious with a subtle tangy flavor. Each handcrafted wheel features a ribbon of edible vegetable ash along its center and a coating of ash under its exterior to give it a distinctive, cake-like appearance. An American Original!http://www.cypressgrovechevre.com/cheeses/section_3.0.html